“I must admit this is my first porridge recipe ever. A while ago I did try a porridge I bought in a supermarket, the one you just have to add hot water, and what a surprise, I didn’t like it very much (as I do prefer the homemade version of every food ?). But then last week I saw the “Die Höhle der Löwen” a German TV show where startups can pitch for an investment. One of them was a “porridge startup”, that was when I decided to give porridge a new try.
The outcome was quite good – if you pimp it up with some cinnamon and seasonal fruit, it’s quite an excellent breakfast. Persimmon is doing a great job in the porridge. And as it’s quite a sweet fruit, you do not need extra sugar.
If you are looking for a warm breakfast, especially now when the temperatures start to drop very quickly, you should try this recipe.
I used spelt flakes and roasted them before I cooked them in a mixture of milk and water. I love the smell of roasted spelt flakes, it reminds me of my childhood when we used to roast oatmeal and called it “Sandsturm” -> we ate it just like this with some sugar, crazy girls my two sisters and me ?
Roasted spelt flakes in a porridge topped with Persimmon. The perfect start into a new day.
- 50 g spelt flakes
- 100 ml rice milk any vegan or non-vegan milk will do it
- 200 ml water
- 0.5 tsp cinnamon use one tsp if you really like cinnamon
- a pinch of salt
- 1 persimmon
Roast the spelt flakes in a wide pan over high heat until lightly roasted - it takes about 5 minutes.
Place the roasted spelt flakes in a small pan, add the milk and water and cook for about 10 minutes on medium heat or until the liquid is almost entirely absorbed.
Meanwhile, cut half of the persimmon into tiny pieces and squash them a bit with a fork. Cut the other half into thin sliced - for decoration.
After almost all the liquid is absorbed by the spelt flakes, add the cinnamon, salt, and the squashed persimmon, mix until well combined.
Divide the porridge into two bowls and decorate them with the thinly sliced persimmon.